All HACCP, FSMA and Micro classes can be arranged privately in addition to scheduled courses. Please contact Alex by calling 310-694-1544 or send an email to alexkashef@geosda.com.

PCQI for Human Food Classes.

Option One:
Virtual Live on Zoom

2.5 Days on ZOOM Platform. Lead Instructor and participants see and interact online.

February 25, 2022 8:00 A.M. to 5:00 P.M. -PST
February 26, 2022 8:00 A.M. to 5:00 P.M. PST
February 27, 2022 8:00 A.M. to 12:00 P.M. – PST

February 28, 2022 8:00 A.M. to 5:00 P.M. -EST
March 1, 2022 8:00 A.M. to 5:00 P.M. EST
March 2, 2022 8:00 A.M. to 12:00 P.M. – EST

April 25, 2022 8:00 A.M. to 5:00 P.M. -PST
April 26, 2022 8:00 A.M. to 5:00 P.M. PST
April 27, 2022 8:00 A.M. to 12:00 P.M. – PST

June 13, 2022 8:00 A.M. to 5:00 P.M. -EST
June 14, 2022 8:00 A.M. to 5:00 P.M. EST
June 15, 2022 8:00 A.M. to 12:00 P.M. – EST

November 14, 2022 8:00 A.M. to 5:00 P.M. -PST
November 15, 2022 8:00 A.M. to 5:00 P.M. – PST
November 16, 2022 8:00 A.M. to 12:00 P.M. – PST


Please click here to register for the 2.5 days class using ZOOM

“The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation), is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be “completed by a “preventive controls qualified individual”. This course developed by FSPCA is the “standard curriculum” recognized by FDA; successfully completing this course is one way to to meet the requirements for a “preventive controls qualified individual.”

Classes start at 8:00 A.M. to 5:00 P.M. the first two Days and 8:00 A.M. to 12:00 P.M. third day

2021
Virtual Live PST November 10, 11, and 12, 2021

2022
April 25, 2022 8:00 A.M. to 5:00 P.M. PST
April 26, 2022 8:00 A.M. to 5:00 P.M. PST
April 27, 2022 8:00 A.M. to 12:00 P.M. PST

June 13, 2022 8:00 A.M. to 5:00 P.M. EST
June 14, 2022 8:00 A.M. to 5:00 P.M. EST
June 15, 2022 8:00 A.M. to 12:00 P.M. EST


November 14, 2022 8:00 A.M. to 5:00 P.M. PST
November 15, 2022 8:00 A.M. to 5:00 P.M. PST
November 16, 2022 8:00 A.M. to 12:00 P.M. PST

Course Content – Part 1: Online self-paced course consists of 16 modules covering:
Chapter 1: Introduction to the FSPCA Food Course
Chapter 2: Food Safety Plan Overview
Chapter 3: Good Manufacturing Practices and Other Prerequisite Programs
Chapter 4: Biological Food Safety Hazards
Chapter 5: Chemical, Physical and Economically Motivated Food Safety Hazards
Chapter 6: Preliminary Steps in Developing a Food Safety Plan
Chapter 7: Resources for Developing Food Safety Plans
Chapter 8: Hazard Analysis and Preventive Controls Determination
Chapter 9: Process Preventive Controls
Chapter 10: Food Allergen Preventive Controls
Chapter 11: Sanitation Preventive Controls
Chapter 12: Supply-Chain Preventive Controls
Chapter 13 Verification and Validation Procedures
Chapter 14: Record-Keeping Procedures
Chapter 15: Recall Plan
Chapter 16: Regulation Overview

Arrangement can be made for larger groups

Link to ZOOM Tutorials

Option Two:
Blended

Blended Course:
Only one day on ZOOM platform after finishing the self-paced online course

Link to register and take the self-paced online course – PCPCA Preventive Controls for Human Food Blended $198.00 . If you already have finished this part, register for the second part.

After finishing the self-paced online course, please email your completion enrollment ticket to Alex Kashef, the Lead Instructor, and register for the one day virtual class using ZOOM.

2021
December 13, 2021, 8:00 A.M. to 5:00 P.M. – PST
December 16, 2021, 8:00 A.M. to 5:00 P.M. – EST

2022
January 18, 2022, 8:00 A.M. to 5:00 P.M. EST
January 31, 2022, 8:00 A.M. to 5:00 P.M. PST
February 7, 2022, 8:00 A.M. to 5:00 P.M. EST
February 21, 2022, 8:00 A.M. to 5:00 P.M. PST
March 21, 2022, 8:00 A.M. to 5:00 P.M. EST
March 31, 2022, 8:00 A.M. to 5:00 P.M. PST
April 1, 2022, 8:00 A.M. to 5:00 P.M. EST
April 18, 2022, 8:00 A.M. to 5:00 P.M. PST
May 19, 2022, 8:00 A.M. to 5:00 P.M. EST
May 23 , 2022, 8:00 A.M. to 5:00 P.M. PST
June 20, 2022, 8:00 A.M. to 5:00 P.M. EST
June 29, 2022, 8:00 A.M. to 5:00 P.M. PST
July 1, 2022, 8:00 A.M. to 5:00 P.M. EST
July 18, 2022, 8:00 A.M. to 5:00 P.M. PST
August 8, 2022, 8:00 A.M. to 5:00 P.M. EST
August 22, 2022, 8:00 A.M. to 5:00 P.M. PST
September 19 , 2022, 8:00 A.M. to 5:00 P.M. EST
September 26 , 2022, 8:00 A.M. to 5:00 P.M.PST
October 17, 2022, 8:00 A.M. to 5:00 P.M. EST
October 26, 2022, 8:00 A.M. to 5:00 P.M. PST
November 19, 2022, 8:00 A.M. to 5:00 P.M. EST
November 28, 2022, 8:00 A.M. to 5:00 P.M. PST
December 10, 2022, 8:00 A.M. to 5:00 P.M. EST
December 19, 2022, 8:00 A.M. to 5:00 P.M. PST


Link to Register for the part 2, one day , virtual, Interactive
Instructor-led class . $345.00

Course Content – Part 1: Online self-paced course consists of 16 modules covering:
Chapter 1: Introduction to the FSPCA Food Course
Chapter 2: Food Safety Plan Overview
Chapter 3: Good Manufacturing Practices and Other Prerequisite Programs
Chapter 4: Biological Food Safety Hazards
Chapter 5: Chemical, Physical and Economically Motivated Food Safety Hazards
Chapter 6: Preliminary Steps in Developing a Food Safety Plan
Chapter 7: Resources for Developing Food Safety Plans
Chapter 8: Hazard Analysis and Preventive Controls Determination
Chapter 9: Process Preventive Controls
Chapter 10: Food Allergen Preventive Controls
Chapter 11: Sanitation Preventive Controls
Chapter 12: Supply-Chain Preventive Controls
Chapter 13 Verification and Validation Procedures
Chapter 14: Record-Keeping Procedures
Chapter 15: Recall Plan
Chapter 16: Regulation Overview

Link to Online Free Manual

Link to Purchase the Manual

Option Three:
Onsite Training
2 1/2 Days
In Hermosa Beach, Los Angeles, California
Location: Holiday Inn
125 Pacific Coast Highway, Hermosa Beach, CA 90254

2022
Registration for the classes is coming soon.

January 10, 2022 8:00 A.M. to 5:00 P.M.
January 11, 2022 8:00 A.M. to 5:00 P.M.
January 12, 2022 8:00 A.M. to 12:00 P.M.

February 2, 2022 8:00 A.M. to 5:00 P.M.
February 3, 2022 8:00 A.M. to 5:00 P.M.
February 4, 2022 8:00 A.M. to 12::00 P.M.

March 14, 2022 8:00 A.M. to 5:00 P.M.
March 15, 2022 8:00 A.M. to 5:00 P.M.
March 16, 2022 8:00 A.M. to 12:00 P.M.

April 6, 2022 8:00 A.M. to 5:00 P.M.
April 7, 2022 8:00 A.M. to 5:00 P.M.
April 8, 2022 8:00 A.M. to 12:00 P.M.

May 9, 2022 8:00 A.M. to 5:00 P.M.
May 10, 2022 8:00 A.M. to 5:00 P.M.
May 11, 2022 8:00 A.M. to 12:00 P.M.

June 8, 2022 8:00 A.M. to 5:00 P.M.
June 9, 2022 8:00 A.M. to 5:00 P.M.
June 10, 2022 8:00 A.M. to 12:00 P.M.

July 11, 2022 8:00 A.M. to 5:00 P.M.
July 12, 2022 8:00 A.M. to 5:00 P.M.
July 13, 2022 8:00 A.M. to 12:00 P.M.

August 3, 2022 8:00 A.M. to 5:00 P.M.
August 4, 2022 8:00 A.M. to 5:00 P.M.
August 5, 2022 8:00 A.M. to 12:00 P.M.

September 12, 2022 8:00 A.M. to 5:00 P.M.
September 13, 2022 8:00 A.M. to 5:00 P.M.
September 14, 2022 8:00 A.M. to 12:00 P.M.

October 5, 2022 8:00 A.M. to 5:00 P.M.
October 6, 2022 8:00 A.M. to 5:00 P.M.
October 7, 2022 8:00 A.M. to 12:00 P.M.

November 7, 2022 8:00 A.M. to 5:00 P.M.
November 8, 2022 8:00 A.M. to 5::00 P.M.
November 9, 2022 8:00 A.M. to 12::00 P.M.

December 7, 2022 8:00 A.M. to 5:00 P.M.
December 8, 2022 8:00 A.M. to 5:00 P.M.
December 9, 2022 8:00 A.M. to 12:00 P.M.

Link to Registration

Chapter 1: Introduction to the FSPCA Food Course
Chapter 2: Food Safety Plan Overview
Chapter 3: Good Manufacturing Practices and Other Prerequisite Programs
Chapter 4: Biological Food Safety Hazards
Chapter 5: Chemical, Physical and Economically Motivated Food Safety Hazards
Chapter 6: Preliminary Steps in Developing a Food Safety Plan
Chapter 7: Resources for Developing Food Safety Plans
Chapter 8: Hazard Analysis and Preventive Controls Determination
Chapter 9: Process Preventive Controls
Chapter 10: Food Allergen Preventive Controls
Chapter 11: Sanitation Preventive Controls
Chapter 12: Supply-Chain Preventive Controls
Chapter 13 Verification and Validation Procedures
Chapter 14: Record-Keeping Procedures
Chapter 15: Recall Plan
Chapter 16: Regulation Overview